Braised Beef Ragu

If you prep on Sundays, this would be great to have finished as it is mostly hands off time. Aran serves her sauce with tagliatelle, but we had some polenta I had frozen from the mexi bowls a few weeks ago so I warmed that up with a pat of butter and sprinkle of parmesan. As stews and soups go, the ragu is better the next day, so I will prepare it as I’m making another meal and have it ready for the next day.

For those of you who like to book mark meals that are good to deliver to other people, or freeze, this is a good one. It makes a decent amount of sauce, so we for sure got two meals out of this.